Start by cooking the bacon in a large, oven-safe pot or Dutch oven over medium heat until crispy. Remove the bacon and set it aside.

Season the beef with salt and pepper. In the same pot, brown the beef in the bacon grease over medium-high heat. Once browned, set the beef aside.

Add the onion, carrot, and celery to the pot, cooking for 7-10 minutes until the veggies are tender.

Stir in the garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Pour in the broth and crushed tomatoes, then add the thyme, rosemary, Italian seasoning, bay leaves, and the cooked bacon. Mix everything together before adding the browned beef back to the pot.

Option 1: Bring the stew to a boil, reduce the heat, and let it simmer on low with the lid on for 2-4 hours, until the beef is tender and falls apart.

Option 2: Preheat your oven to 275°F (140°C), cover the pot, and let it cook in the oven for 2-4 hours until the beef is super tender.

Option 3: Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.

Once done, remove the beef and shred.

Preheat oven to 350. Cut Hawaiian rolls in half, add shredded beef, pour marinara sauce on top of the beef, and sprinkle Italian seasoning and Parmesan Cheese over the marinara.

Add the desired amount of sliced cheese. Replace the top of the rolls.

Combine melted butter, Worcestershire sauce and Italian seasoning. Spread over top of rolls, sprinkle the parmesan cheese over top.

Cover with foil and bake for 12-15 mins, remove foil and bake for another couple of minutes.